2016 01 31 - Kolsch 
All Grain Recipe
Submitted By: uminocha (Shared)
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| Brewer: U. Minocha | |
| Batch Size: 5.00 gal | Style: Kölsch ( 5B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 3.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 13.9 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Single Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 8 lbs 7.52 oz |
Bohemian Pilsner; floor-malted (2.0 SRM) |
Grain |
2 |
| 13.55 oz |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 1.40 oz |
Spalt Spalter [2.6%] - First Wort |
Hops |
4 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 0.50 oz |
Spalt Spalter [2.6%] - Steep 0 min |
Hops |
6 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
7 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
8 |
Taste Notes
2016 03 - NHC Competition - 31.5 overall
add color for style; grainy sweetness; corny; needs carbonation; fruity acetaldehyde;
little head; no head retentionNotes
Jan 31, 2016 (Sun)
1130 - Target 150F; 11 lbs; grain temp 68F; 1.5 qts/gal = 4.12 gal @ 160.9F (Brewmaster) - temp held steady at 150F
1230 - Added 3 gal of water at 200F to raise temp to 172F for 20 min
mashout SG 1.052 @56F pH 5.82
1250 - start vorlauf/sparge
1330 - end sparge - SG 1.008 @57F pH 6.03
1340 - flame on to boil wort 6.5 gal; 1408 started boil and hot break
1500 - start wort transfer
1520 - end chilled wort transfer - at 59F; ~4.8 gal
1325 - start wort aeration
1602 - stop wort aeration
White Labs Germale Ale/Kolsch Lot# 1022500 (MFG: Jan 3, 2016; Best by: Jul 01, 2016)
Temp controller START 61.5 - OFF 62.5
2016 02 01 (Mon) - in the evening there was nice foam~2 inches
2016 02 03 (Wed) - 3 inches of krausen; bubbling as much as you can expect at 62F
2015 02 05 (Fri) - SG=1.024 @60F; pH 4.57
looked like it did on Mon Feb 2
honey colored with just a hint of sulfur; crisp, clean, very little bitterness; no hop aroma
2016 02 12 (Fri) - SG-1.017 @67F; pH 4.35
beautiful gold and clear; slight sulfury smell; tasted a little sweet with a slight bitterness - two levels of flavor
2016 02 28 - bottled 48 bottles
dH2O + 142 g corn sugar = 1.7 vol CO2 + 0.98 vol at 60F (residual) = 2.68 volumes final CO2 (BYO Guide to Kegging)
SG=1.021 (adjusted) for 68F; pH 4.57This Recipe Has Not Been Rated
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